Menu of the Week & Other Foodie News

It’s all happening in the kitchen…

Today – we are busy preparing some of our ‘Granny Anne’s Lemon and Thyme cordial’ for the Cardiff Harbour Festival this weekend and have made an extra stock for the shop.  This refreshing zesty cordial won a commended True Taste of Wales award last year and would make a quirky little gift for someone @ £3.50.  Please pop into the shop if you’d like to buy some.

Tomorrow (Wednesday), freshly prepared and in the fridge by the end of the day:-

Free range chicken and chorizo cassoulet with a trio of beans and pulses in a rich red wine and smoked paprika sauce

Welsh beef and aubergine curry with a crush of ej’s special spices

£4.50 single portion or £8.50 for a double portion

Friday – we are baking some deluxe dark chocolate and lemon & mascarpone cupcakes @ £2.50 each.  If you’d like to order some let us know asap, baking on Thursday!

There has been a slight change of plan (by request) for this week’s menu, as follows:-

27th August 2010

Tapas – homemade hummus, baba ghannouj, vine leaves and flat bread

Coq au vin

(V) Puy lentil and mushroom strudel with fresh tomato coulis

Served with creamy mash and chef’s choice of seasonal vegetables

Chocolate and courgette cake with chocolate sauce

3rd September 2010

Goat’s cheese and caramelised red onion filo tart

Welsh lamb tagine with butterbean, apricot and roast cumin seed

(V) Vegetable tagine with butterbean, apricot and roasted cumin seed

Mini pavlova nests filled with summer fruits

Wine – we  have a  delicious MadFish Riesling (Australia) in stock which would work well with the tagine.

Tasting notes – limes, passion fruit and floral characters while the palate is clean and refreshing with citrus to backup the riper fruit flavours @ £9.65.

2 course  – Meal for 1 @ £10.50 or Meal for 2 @ £20.00

3 course – Meal for 1 @ £13.00 or Meal for 2 @ £25.00

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This entry was posted on Tuesday, August 24th, 2010 at 2:45 pm and is filed under Food, News, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.

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